Using an electric mixer, mix the butter with the sugar until white. Add the flour, egg and salt and mix until smooth. Wrap the dough in cling film and leave in the fridge for 2 hours.
After the time has elapsed, divide the dough into two equal parts and roll out so that it can cover two tart shapes with a diameter of 6 cm. He pricked himself with a fork from place to place. Place in the preheated oven for 10 minutes at 210 degrees Celsius. Leave to cool in the pans for 5 minutes, then remove the dough from the pans.
Remove the rosemary leaves from the twig and crush them with a mortar until they become a puree. Mix with the cheese and place the mixture in the molds.
Place the raspberries on top as in the picture.
Store in the refrigerator until ready to serve.
Raspberry and mascarpone pancake tart
At the end, add the flour, testing the consistency of the mixture, which must be like cream.
In a pan greased with a little oil add from the composition with a polish. Bake on both sides.
we continue with the basic recipe.
Beat the eggs with the sugar for 5 minutes.
Add the mascarpone cream and mix well.
In a heat-resistant dish greased with oil and lined with flour, place the pancakes cut into strips.
Add the raspberries over the pancakes.
Top with egg mascarpone cream.
Bake in the preheated oven at 180 degrees for 50 minutes.
Allow to cool, then portion and powder with sugar.
Ama with the secret challenge extracted the dottie.ro blog for us this month. Here I found several appetizing recipes that I would make and I even prepared two. But as always, the moon seems too short and we probably won't have time to publish the other one. The recipe was taken from here.
What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.
Raspberry tart and cottage cheese
A tasty and very healthy dessert, raspberry tart is prepared quickly and, as simple as it is, it is tasty. Berries, including raspberries, are extremely beneficial to health because they contain a large amount of vitamins, minerals, nutrients and antioxidants. If you want to try a cool and light cake, try making a tart! Here's what you have to do!
Ingredients (8 slices): 300 g flour, 50 g sugar, 1 pinch of salt, 150 g butter, 300 g raspberries, 80 g powdered sugar, 150 g sweet cream, 200 g cottage cheese, 3 tablespoons lemon juice.
Method of preparation: In a bowl, mix the flour with the sugar and salt. Sprinkle small cubes of butter on top and knead with your fingertips until dough crumbs are obtained. Add 50 ml of cold water and knead a homogeneous dough. Wrap in cling film and refrigerate for an hour. Meanwhile, prepare the raspberries over which 30 g of powdered sugar are added and mix. Then put the dish in the fridge. Preheat the oven to 180 degrees Celsius. Knead the dough slightly out of the cold and, on the board lined with flour, spread a square (25 & # 21525 cm) or round sheet, according to your preferences. Fold the edges up and prick the sheet in several places with a fork. Place on a tray lined with baking paper and bake for about 20-25 cm. Allow to cool and place on a plate. Then mix the cream with the cottage cheese, lemon juice and 50 g of powdered sugar. Spread this cream on the counter and cover with raspberries and raspberry juice. The tart is served immediately.
Rustic tart (biscuit) with raspberries and walnut kernels
Today, I woke up thinking about what to do with raspberries in the fridge. I mixed some of the raspberries with sugar and put them in jars for the winter, and with the rest I thought of making a dessert. Because we still really like desserts. Recently, I had seen several recipes for cookies, or in other words rustic tarts, and I decided to try one myself.
To be honest, I kind of played with the dough, because it's quite fine and requires skill, but in the end I managed. Today, I tried a batter. Next time I try another option and tell you which one I like better. So let's get to cooking!
- 350 g flour
- 100 g powdered sugar
- 150 g unsalted butter (cold)
- 2 eggs
- 1 teaspoon vanilla essence
- 1 pinch of salt
- 4 cups raspberries
- 2 hands walnut kernels
- 4 tablespoons brown sugar
- 4 teaspoons cornstarch
- mint (for serving)
In the cup of a food processor sift the flour and powdered sugar. Add the butter and mix everything for about 15 seconds. Then add 1 egg, salt and vanilla essence and mix everything for another half a minute until the dough binds.
* the dough may stick to your hands, which is normal because the butter has already warmed up.
Remove the dough from the robot's cup and divide it into 2 equal parts, forming a ball on each side. We wrap each ball in cling film and refrigerate it for at least 1 hour.
* I kept the dough in the fridge for 1 hour and 30 minutes, which allowed me to work well with it.
Before taking the dough out of the fridge, set the roll to 200º, then prepare the biscuit filling. Since we will make the biscuits one by one, we prepare the filling in the same way.
For the filling, mix 2 cups of raspberries with 1 handful of chopped walnut kernels, 2 tablespoons brown sugar and 2 teaspoons cornstarch.
We prepare the baking tray, covering it with parchment paper.
Take 1 ball of dough out of the fridge. On a clean work surface, sprinkle enough flour to avoid sticking the dough to it. Using the rolling pin, carefully roll out the dough in the shape of a circle of about 30 cm.
Transfer the dough spread on the tray with the help of the rolling pin, rolling the dough on the rolling pin from one end to the other.
We put the filling on the dough, so that we leave an edge of about 7 cm on the whole diameter of the dough. Now, we start pulling the edges over the filling, leaving some of the filling uncovered.
In a cup, beat an egg yolk and grease the edge of the cookie, then sprinkle with a little brown sugar.
Put the biscuit in the oven for about 30 minutes or until it turns golden brown.
After removing it from the oven, let it cool on the tray, then sprinkle it with powdered sugar and place it on the plate. The biscuit is served with ice cream and mint.
Raspberry tart and cream pastry
I had such a tart on the menu at work and I like it for simplicity. Vanilla cream with lots of fresh fruit and raspberries smell great. Of course, at work I still had a thin vanilla top sandwiched between tart and cream, but I didn't choose this option for home either. It's about tastes. For example, I didn't like vanilla when I was little. I never ate. I always chose chocolate ice cream instead of vanilla ice cream. I still don't like it that much. It's just too rich and sweet, like white chocolate.
But I learned over time and with experience to appreciate quality vanilla and in the right quantities. Vanilla desserts are something special and maybe a little higher in terms of flavor. Do you like it?
for a tart of 20-22 cm.
200 gr. white, sifted flour
100 gr. cold butter, cubes
80 gr. Brown sugar
a pinch of salt
500 mp milk fat
2 vanilla sticks or vanilla paste
120 gr fine white sugar
50 gr flour
Preparation time: 20 minutes + 30 minutes cooling time for the tart dough and a few hours for the custard
Baking time: approx. 25 minutes
For the tart dough, put the flour, salt and butter in a medium bowl. Rub the butter with your fingertips in the flour until you get the consistency of crumbs. We also mix the sugar. At the end, pour the lightly beaten egg with a fork and mix until you gather all the dough into a ball. Wrap the dough in baking paper and refrigerate for 30 minutes or an hour or overnight.
After that, take the dough out of the fridge and roll it on a lightly floured surface. The dough should be 4-5 mm. Spread the dough in the shape of a tart greased with butter and sprinkled with flour. We make holes with the fork on the entire surface of the tart and cover with baking paper and a weight. It can be rice or beans. Bake at 180 degrees for 15 minutes, then remove the paper and weight and bake for another 10 minutes or until the dough turns golden and dry to the touch. Cool the tart crust.
We make pastry cream. Boil the milk with the vanilla and half the sugar. In a bowl, mix the yolks with the remaining sugar, flour and a little milk from the first mixture. When the milk boils, add a little over what we have in the bowl and mix with a whisk. Pour everything back into the pot and stir constantly. Boil for a few minutes until the mixture thickens. In the end we must have a composition of 82 degrees or more. Pour the pastry cream into a plastic container and cover with cling film so that it does not turn brown. Refrigerate for a few hours.
Apricot tart with Valerie's food
Hello dear friends! Today I have an amazing recipe for you. It is a tart, but not a classic one, cooked in a special form, but a rustic one that is made very quickly and easily. I really liked the tart and Max said it was his favorite after the raspberry chocolate tart. I suggest you prepare it too, you can also use other fruits or berries that you like for this tart. I liked this combination because the crust of the dough and the cottage cheese were sweet and the apricots had a sour taste and matched perfectly. I hope you like today's recipe and prepare it with pleasure. Have a tasty day and enjoy it!
1 egg yolk
1 tablespoon almond flakes (optional)
1 tablespoon brown sugar
300 gr. - White flour
150 gr. - butter (cold)
100 gr. - powdered sugar
1 egg tied
1 teaspoon - vanilla essence
1/3 teaspoon - salt
FOR THE FILLING:
500 gr. - apricots (small to medium sizes)
200 gr. - soft cow's cheese
50 gr. - raisins
50 gr. - powdered sugar
1 egg white
Coffee cream and raspberry tart
We took courage and entered the kitchen after a well-deserved break. Although much of this year 's holiday is gone, the thought is still there for us and will remain for a while.
What are the fruits you have to fall in love with this summer? Raspberries, of course! We can't resist them and no matter how much we buy, it's never enough. In addition to the unmistakable taste and aroma, raspberries contain a high percentage of antioxidants and are an important source of vitamin C, magnesium, copper, calcium. So, I didn't stop to think and I prepared a tart with coffee cream and raspberries, a lot of raspberries!
1 pinch of salt
1 kg of milk
8 tablespoons flour
7 tablespoons sugar
2 sachets of vanilla sugar
a packet of butter (200 gr)
1 tablespoon coffee
1 tablespoon coffee extract (we used Sugar Spice extract)
raspberry (as much as you like)
We prepare the dough:
1. Let the butter soften at room temperature (but do not melt it in any way!), Then mix it with sugar using a wooden spoon. Then add the whole egg, stirring quickly, until everything becomes a cream.
2. Sift the flour together with the salt over the butter cream, sugar and egg and mix everything quickly by hand. Form a ball of dough and knead very little, crushing the mixture with the palm of your hand 5-6 times, so that the dough is homogeneous. Wrap the dough in cling film, refrigerate for at least 30 minutes and start with the cream.
1. Dissolve the flour in a cup of milk, and boil the rest of the milk with the sugar.
2. When the milk starts to boil, pour the mixture (milk + flour). Stir continuously over low heat for about 20 minutes and then leave the cream to cool.
3. When the composition is cold, add the butter little by little and mix.
4. At the end we add the coffee (we prepare a hard coffee without sugar) and the coffee extract.
Remove the dough, spread it out and place it in a tray lightly greased with butter. We used this tray model, like here :. Press the dough with your fingers on the edges of the tray and prick it with a fork from place to place.
Bake the dough for about 30 minutes at 180 ° C (it depends a lot on the oven you have - the dough must have a golden hue). It is preferable for this type of dough to be baked separately and then filled with creams, fruits, jams, etc. After the dough has cooled, add the cream and raspberries. Let it cool for two hours. If you resist :))
step 1. Mix the soft butter with the powdered sugar. Add the egg.
step 2. Add the cream. Homogenize.
step 3. This is followed by flour mixed with baking powder.
step 4. Knead until a soft and elastic dough is obtained. One third of the dough is put in the freezer to harden.
step 5. Leave in the fridge for a few hours. Cut 2 & # 473 of the dough and spread with a rolling pin, keep the remaining part in the fridge.
step 6. Cherries and raspberries thaw at room temperature.
step 7. Cover the dough with the bottom of the tray (covered with baking paper) with the dough, sprinkle a little starch and arrange the fruit.
step 8. Sprinkle the fruit with starch and sugar.
step 9. Remove the remaining piece of dough from the refrigerator and grate it on top of the fruit.
step 10. Bake for 40-50 minutes in the preheated oven at 180 degrees. Great appetite!
Lemonade with Rosemary and / or Vodka - 3 Invigorating Recipes
Below you will find 3 recipes for soft drinks based on rosemary and lemon, with or without vodka, ideal for hot summer days.
Lemonade recipe with Vodka and Rosemary
Lemonade with rosemary and vodka & # 8211 recipe
• 1 cup of lemon juice
• ½ cup of vodka
• 1 glass of sugar
• 2 sprigs of rosemary
• cold mineral water
In a bowl, put the lemon juice with the sugar and rosemary on the fire. Stir until the sugar dissolves, then turn on low heat and leave for another 2 minutes. Remove the pot from the heat and leave to infuse for about an hour, until the infusion cools. Remove the rosemary threads and pour the liquid into glasses. They are half filled with ice cubes, and pour about 30 ml of rosemary syrup, 15 ml of vodka and the rest of the mineral water.
Simple lemonade with rosemary & # 8211 recipe
If for one reason or another you are not allowed to drink alcohol, you can make this simple lemonade. It is not very sweet, has an invigorating aroma, and is ideal for hot summer days. Thyme, mint or basil can be used instead of rosemary.
• 6 glasses of water
• 3-4 sprigs of rosemary
• 5-6 lemons
• 1 cup sugar (or honey to taste)
Put on the fire 1 cup of sugar and 1 and a half cups of water and stir until the sugar dissolves. Take the bowl off the heat, add 1 sprig of rosemary and let it infuse until the syrup cools, then remove the rosemary. Meanwhile, extract the juice from 5-6 lemons and put it in a carafe or jug. Add the rosemary syrup above and the rest of the cold water. add ice and a few slices of lemon.
Homemade vodka flavored with rosemary & # 8211 recipe
Aromatic homemade vodka is fabulous. You can use any flavor you prefer: rosemary, thyme, basil, mint, vanilla, raspberry, etc.
• 1 liter of vodka
• 3 sprigs of rosemary
Fill a jar with vodka and add the rosemary. Seal it tightly and let the plants infuse a few in a cool, dark place, shaking the container daily. Rosemary is a strong aromatic plant, so in this case vodka can be ready in 2-3 days.
When the vodka has reached the desired flavor, strain the liquid, discard the rosemary sprigs and store the drink in the refrigerator. You can use it for refreshing cocktails with soda, lemon or ice cubes, or for lemonades.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Preheat the oven to 200 degrees Celsius. Dry the salmon with a paper towel. Grease the fish on all sides with 1 tablespoon of olive oil. Season with salt to taste. Place each salmon fillet on a large piece of aluminum foil. (You need separate foils.)
Combine honey, lemon juice, chopped garlic and chopped greens in a small bowl. Mix well to combine the flavors. Pour this composition over the salmon, then place a slice of orange on each tab. Optionally, place thyme sprigs.
Fold all sides of each aluminum foil to create lightweight packages. (It's best to leave room for air to circulate inside the packets and for the salmon to cook evenly.)
Place the packages in a very shallow baking tray and bake for 15-20 minutes. When they are ready, remove the tray, carefully remove the salmon from the aluminum foil, separating the meat from the skin that will remain attached to the foil. Place each fillet on a plate, and with a spoon take the remaining sauce in the foil and pour it over the salmon. Serve immediately.